Abstract:
Natural antioxidants such as
polysaccharides with strong antioxidant activities are used to protect
against oxidative damage, yet little is known so far about the
antioxidant effects of litchi fruit polysaccharides. In the present
study, four different polysaccharide-enriched fractions were isolated
from litchi pulp tissue and partially purified by a stepwise method of
ethyl alcohol (EtOH) precipitation. Their chemical and physical
characteristics were determined by chemical methods, gas chromatography
and IR spectrophotometry. Antioxidant activities of these fractions were
investigated using various in vitro assay systems. These four
polysaccharide-enriched fractions exhibited a dose-dependent free
radical scavenging activity as shown by their DPPH radical, superoxide
anion and hydroxyl radical inhibition, chelating ability and reducing
power. Among the different fractions, LFP-III showed the strongest
scavenging activity against DPPH radical, superoxide and hydroxyl
radicals and chelating ability. These findings suggest litchi
polysaccharides from pulp tissue have potential as functional foods with
enhanced antioxidant activity.
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